Cheesy Taco Tater Tot Hotdish baked in a cast iron skillet. Gluten-free recipe.
Heat 10 inch cast iron skillet over medium high heat. Add ground beef, and use a wooden spoon to break up into tiny crumbles. Cook for 2 minutes, stirring. Add 1/2 teaspoon salt and chopped onion and garlic. Continue to cook until beef is no longer pink and onion is translucent.
Add cumin, chili powder, remaining 1/4 teaspoon salsa, and black beans. Cook for 5 minutes, then remove from heat. Smooth out mixture, then in a circular pattern, layer cheese slices, then tater tots on top.
Bake for 30 minutes, until tater tots are crispy and cheese is melted and bubbly. Remove from oven, and add all the toppings you'd like. Serve.
Leftovers will keep in the refrigerator for up to 3 days. Freezes well too!